Sweet potatoes are fantastic.
They last up to 4 weeks if you store them in a cool, dry place. If stored in the freezer they can last for much longer!
Leave the skin on for extra fibre. Again fibre is great for gut health, and cholesterol & blood sugar control.
Sweet potatoes are one of the best sources of beta-carotene, a phytochemical that works as an antioxidant and can also be turned into Vitamin A. Vitamin A is essential for your immune system, vision and cell function. As athletes these are really important because we work our bodies really hard and need to recover properly.
Super versatile. I usually turn them into rounds or fries, but I’ve seen people use them for shepherd’s pie & mashed (sweet) potatoes.
They’re also MASSIVE! One sweet potato can feed a family of four (just kidding). But, they really do fill you up and you’ll almost always have leftovers.
Here is a really quick, easy recipe you can use to make sweet potato fries:
1 sweet potato
1/2-1 tbsp corn starch
3 tsbp olive oil
Preheat oven to 425
Cut your sweet potato into long french fries. They should be about 1/4 inch thick and ~1 inch in width.
Put them in a ziplock bag and add your cornstarch. Close the bag and shake it around until all of your fries are covered with a thin layer of cornstarch.
Add olive oil to the bag and shake until fries are covered.
Spread fries out in a single layer on a baking tray and season with salt, pepper and paprika
Bake for 20 minutes.
Remove from oven, flip the fries and put them back in for another 20 minutes.
Serve warm with chipotle mayo.